Our Signature Entremets Collection
My signature creations, each built on a foundation of real couverture chocolate and seasonal fruit. From the deep intensity of the Midnight Sun to the bright profile of the Coco Loco, these are stories in dessert form.
Making it the Cerise way. This video showcases a variety of my entremets, including the Matcha Manza and a beautiful caramel creation.
Embark on a confectionery journey with my Signature Selection. This video introduces the "Midnight Sun" and "Choco Loco."
Pretty on the plate, prettier on the fork. This video shows off the beautiful slices and layers of my entremets.
Every creation has its own story. This video highlights the "Karamella" and "Strawberry Fields."
For the love of good desserts. A collage of some of my most artistic and flavourful creations.
A trio of indulgence: "Explosion of Berries," "Midnight Sun," and "Go Nuts for Hazelnuts." Each one offers a different journey of flavour.
Which would you pick? A close-up comparison of the layers in "Karamella" and "Go Nuts For Hazelnuts."
A showcase of three distinct flavour profiles: the fruity "Passion Twist," the nutty "Go Nuts for Hazelnuts," and the chocolatey "Midnight Sun."
Elevating every milestone. My entremets are perfect for any celebration, whether it's a birthday, anniversary, or bridal shower.
Discover my artisanal entremets. This video introduces the nutty "Go Nuts for Hazelnuts" and the decadent "Karamella."
About Our Signature Collection
Every signature creation here follows a strict five-layer architecture: a base sponge, a dedicated crunch layer for texture, two internal inserts featuring fruit compote or crémeux, and a body of aerated couverture mousse. This is not just about appearance; it is about engineering the perfect bite where every element, from the nut-based dacquoise to the tempered chocolate finish, is balanced to ensure you taste every layer, not just the sugar.
At Cerise, my approach to patisserie is built on a simple premise: intention in every element. When I developed the Midnight Sun, I did not just want a chocolate cake; I wanted a complex interplay of textures that unfolds on the palate. That same rigour applies to every piece in this collection.
The Ingredient Philosophy
I refuse to use compound chocolate. Every mousse and glaze is made with real couverture chocolate, ensuring a clean melt and depth of flavour that lingers. My fruit-based entremets, like the Valencian Sunshine, rely on seasonal produce for their natural brightness, never artificial essences. You are tasting the ingredient, not a laboratory replication.
Why French Technique Matters
Entremets are an exercise in precision. By layering textures, I can control the experience of every forkful. You get the snap of the tempered chocolate, the airiness of the mousse, and the sharpness of the fruit compote all in one. It is a technical process, but the goal is simple—to create a dessert that is memorable for the right reasons.
Ordering Information
Everything is made to order in my kitchen to ensure peak freshness. Because these rely on delicate mousse structures and fresh fruits, I recommend keeping them chilled until the moment of service. Whether you are choosing the nutty richness of the Karamella or a vibrant fruit composition, these cakes are designed for those who appreciate the details.
Cerise
I started Cerise because I wanted to capture memories in a dessert. I do not use templates or shortcuts, just real ingredients and the quiet precision of French patisserie to build something that feels personal and tastes honest.
Looking for a specific flavour profile?
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